Four Cheese Spaghetti
AMAZINGLY creamy and so velvety with 4 different types of cheeses here! It’s quick/easy and perfect for company too!
Let me just start by saying this.
We are not counting calories when we make this dish. We just can’t.
The only task involved here is to add in your butter, the four cheeses, and plenty of garlic.
So no. Calories DO NOT count here.
I mean, you can always throw in some kale or spinach but……
Let’s just enjoy this while it lasts.
Because summer is slowly coming to an end and sweater season is right around the corner.
Four Cheese Spaghetti
AMAZINGLY creamy and so velvety with 4 different types of cheeses here! It's quick/easy and perfect for company too!
Ingredients
- 8 ounces spaghetti
- 4 tablespoons unsalted butter
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 1 ½ cups milk, or more, as needed
- ½ cup heavy cream
- 2 teaspoons Italian seasoning
- ½ cup shredded mozzarella cheese
- ½ cup shredded fontina cheese
- ¼ cup shredded Gruyere cheese
- ¼ cup freshly grated Parmesan cheese
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley leaves
- 2 tablespoons chopped fresh chives
Instructions
- In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
- Melt butter in a saucepan over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute.
- Gradually whisk in milk, heavy cream and Italian seasoning. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in cheeses until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more milk as needed; season with salt and pepper, to taste.
- Stir in pasta and gently toss to combine.
- Serve immediately, garnished with parsley and chives, if desired.
Did you make this recipe?
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What other cheese could I use instead of the Gruyère Cheese?
Swiss
Amazing
Every other time I have made a cheese sauce in the past, it has flopped. Thank you this worked out perfectly. So yum!!! Definitely a hit!
It’s not very often I can say I have NO complaints or NO changes to make about a recipe online… But this is one of those times! This recipe is genuinely perfect: I absolutely recommend it! We ended up making it two nights in a row since we didn’t have any left overs. 🙂
Excellent dish but I should have used 16 oz of spaghetti instead of 8. Only needed half the cheese sauce that I made.
LOVE IT, AND WILL MAKE IT..
4 servings? Hahaha
My entire family loves this dish. Have made it many many times. I add rotisserie chicken.
These are insane! Love these, and need to make them soon!!!
I just finished reading your cookbook and I can’t wait to start cooking from it! You did an excellent job, it is the perfect cookbook for anyone trying to get dinner on the table in a short amount of time.
I made this just now and it was amazing! I also messed up pretty bad and it still came out incredibly delicious! LOL I was proudly whisking the milk and cream like a champ and was about to add the pasta when I saw my flour just sitting there, waiting to be added. I can’t wait to make this again!
This is the second time I’ve made this and I love it sooo much. I added rosemary and red pepper in with the spices this time and it turned out super tasty. This is one of those recipes that I will keep and make for the rest of my life. Thank you!
It is looking so delicious, I am gonna definately give it a try… Cheese Lovers attack on this recipe
This looks incredibly delicious!. Love the flavors in these! My boys would devour them quickly.
I normally don’t comment, although I should because I’ve tried lots of Chungah’s recipes and they’ve all turned out amazing. TO THOSE COMPLAINING ABOUT HOW “AWFUL” THIS IS–keep in mind that a bad dish does NOT mean a recipe is bad, the other part involves the cook and techniques used, timing, etc. Cooking is a form of art, seriously. Lots of people have had success with this recipe, and all of her other ones as well. If it does not turn out right, I strongly suggest you take a look at what you did in the kitchen before you start pointing fingers. The other part is also your ingredients. The better they are, the better tasting your dish will be. I made this exactly as written, and it turned out wonderful. You are doing a phenomenal job, Chungah. Many of your recipes are in my lunch and dinner rotations and I look forward to all of your future recipes to try them!
Well said!
WELL SAID , AND SOME PEOPLE JUST LIKE TO BE OBNOXIOUS, AND COMPLAIN. MAYBE THEY DON’T KNOW HOW TO COOK TO BEGIN WITH. (sorry about the caps). PEOPLE ARE JUST SO RUDE AND HATEFUL..
This looks delicious and I think the hubs would love it. Can’t go wrong with cheese and more cheese. Can’t wait to try it!
Made this last night for dinner and it was yummy awesome!!!!!
Sorry you won’t print a friendly critical review. Won’t try again and did not mean any disrespect, but this recipe did not work for me.
Patricia, comments take 24-48 hours to be moderated. All reviews are published, critical or not. Please see below for my response:
I’m sorry that this recipe did not turn out the way you had imagined. I only post recipes that have been successfully tested in my own kitchen, and as you can see from the comments here, many of these readers have had great outcomes in the final dish as well. However, I understand that we all have different taste preferences, and I really appreciate your honest feedback.
Please note that as directed in the recipe, additional milk can be added as needed until the desired consistency is reached. Also, the sauce will become thicker as it sits out. It is best to serve immediately.
GREAT COMMENT(DAMN DELICIOUS), I LOVE YOUR RECIPES. IGNORE THE NEGATIVES!!
Made this last night for dinner and it was friggin awesome!!!!!
This dish turned out heavy and quite sticky no matter how much I tried to thin it. I used fine imported cheeses and followed the directions exactly. As an after thought I think that there is too much thickener in the form of flour. I understand that you are trying to make a standard white sauce with cheese, but a thinner starter might be better then trying to thin it later. The spaghetti just coagulated into sticky clumps. Perhaps this would be better with a different shape of pasta like penne or some other tubular pasta.